Mixed Berry Tart with Pistachio Crust

Makes 1 (9-inch) tart


9-inch tart pan with removable bottom
Pie weights or beans
Fine mesh sieve

For the Pistachio Crust:
1 1/3 cup AP flour
¾ cup pistachios, toasted
½ cup confectioners sugar
½ teaspoon fine sea salt
½ cup unsalted butter, cut into cubes and chilled in the freezer for at least 30 mins
1 large egg
½ teaspoon fresh squeezed lemon juice
½ teaspoon fresh lemon zest

For the Pastry Cream:
1 ½ cups heavy whipping cream
½ cup whole milk
2 teaspoons lemon zest
4 large egg yolks
½ cup granulated sugar
3 Tbsp. cornstarch
4 Tablespoons cold unsalted butter, cut into cubes
1 teaspoon vanilla extract

1-2 cups fresh berries for topping


Make the Crust:
Whisk together the egg with lemon juice and zest; set aside. In the bowl of a food processor, pulse together the flour, pistachios, sugar and salt until thoroughly ground and mixed. Add in the butter and pulse until the mixture resembles coarse meal; about 15-20 pulses. Slowly stream in the egg mixture and pulse until dough just comes together. Do not over mix. Turn out dough onto a floured work surface and shape into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour. On a lightly floured surface, roll out chilled dough into a 12-inch round. Transfer to a 9-inch tart pan with removable bottom. Press dough into the bottom and up the sides of the pan. Trim excess dough. Prick the dough all over with a fork. Add a piece of parchment paper on top of the dough and place pie weights or beans inside. Bake at 350˚F until the edges are just set, about 12 minutes. Remove the parchment paper and the weights and bake until crust is light golden brown, 9-10 more minutes. Allow to cool completely before filling with pastry cream.

Make the Pastry Cream:
In a medium saucepan, bring cream, milk and lemon zest to a boil over medium heat. In a medium bowl, whisk together the egg yolks, sugar and cornstarch until fluffy and light yellow, about a minute. Slowly drizzle in ½ cup of the hot milk mixture into the egg yolks while whisking continuously. Then pour the egg yolk/milk mixture back into the saucepan of warm milk. Whisk the pastry cream over medium heat until thick and glossy. Remove from heat and whisk in the butter and vanilla until butter has completely melted and been incorporated. Strain the cream through a fine meshed sieve into a glass bowl. Place plastic wrap directly onto the cream and refrigerate until cold, at least an hour.

Pour the chilled pastry cream into the cool crust and evenly spread with an offset spatula.  Top the tart with fresh berries